carrot, ginger & miso dressing

This is not the recipe I had in mind to share today. Instead, I had planned a recipe for homemade pierogies, doctored up with caramelized shallots and scallions. But, given the sudden burst of summer warmth, blooming trees, and meals eaten outdoors, the idea of frying up a batch of potato dumplings sounds sadly unappealing. I know folks out West are shaking their snow-dappled heads about now, but here we’re all ready to kick winter out the back door.

Without further ado, today’s recipe: carrot, ginger, & miso dressing from the latest Bon Appétit. One of those rare times where I follow a recipe to the T, this little dressing is pretty perfect just as it is. Salty-rich miso anchors sweet carrots, spicy ginger, and the zip of rice vinegar, with a dash of toasted sesame oil to round things out. Probably the best salad dressing I’ve made in years, we ate this drizzled over simple barbequed chicken and a salad of lettuce, avocado, snap peas, and cucumber. Jasmine rice on the side, it’s the kind of meal I could eat over and over.

Serve over any crunchy greens; avocado of course; lightly roasted broccoli or cauliflower; or on top of grilled salmon, chicken, or tofu.